Copper Pennies - cooking recipe

Ingredients

5 c. thin sliced carrots
1 medium onion
1 can tomato soup
1 small green pepper
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt

Preparation

Cook carrots; cool.
Slice onion and pepper and mix with drained, cooled carrots.
Mix all other ingredients and pour over carrot mixture.
Marinate overnight or longer.
Drain and serve. Keep in refrigerator.